Bring water to a boil in a saucepan. Add tomatillos, 4 garlic cloves, 4 or more chiles and onion. Cook over medium heat for 20 minutes and remove from heat. Drain and reserve cooking water. Cool. Meanwhile, puree 3 garlic cloves in a molcajete or food processor, adding salt to taste. Add cilantro and blend. Add tomatillo mixture. Add a little cooking water and blend. The sauce should have a slightly thick consistency. Correct seasoning. To serve, pour green sauce into a molcajete and garnish with onion and cilantro..

Check this delicious Mexican Salsa Verde recipe with Rachel Edelman

In this zesty Mexican Salsa Verde, tomatillos and cilantro mingle with garlic, chiles, and jalapenos. Drizzle on top of tacos, burritos, or salads. (Roast the tomatillos and serranos for better results)